Slow-Braised Pork Belly with Spicy Vinegar Glaze

Score the skin of the pork belly in a diamond pattern and rub thoroughly with 1 teaspoon of sea salt. Heat the lard in a deep skillet or Dutch oven over medium-high heat. Sear the pork belly skin-side down until the skin is blistered and golden-brown, then quickly sear the remaining sides. Pour in the beef bone broth, tamari, and peppercorns, bringing the liquid to a simmer. Cover tightly, turn the heat to low, and braise for 2 hours until the pork is tender.

While the pork braises, combine the coconut vinegar, smashed garlic cloves, remaining sea salt, and sliced red chili in a small saucepan. Bring to a gentle boil, then lower the heat and let it simmer until reduced by half. It will smell very sharp and aromatic.

Remove the tender pork belly from the braising liquid. Cut it into thick, rustic chunks. Return the chunks to a clean, dry, hot skillet skin-side down to crisp up for 2 minutes. Transfer the pork to a wide, shallow bowl and pour the warm, reduced vinegar glaze and caramelized garlic pieces directly over the top. Serve immediately.